The Williamston cook book

(Tested) Eva Irene Peel. DUTCH APPLE PIE eee Temperature: 350 degrees Time: 14% Hours 1 can unsweetened apples ¥ cup brown sugar, packed combine firm Then add 1 cup brown sugar with % cup shortening, 1 cup flour. Mix and use as a crust. Mrs. John D. Harrison, Jr. BANANA PIE 2 cups milk 2 bananas 4 cup sugar 3 egg yolks 2 tbsps. cornstarch or flour Pinch of salt A little butter 1 tsp. vanilla Mix dry ingredients, then add a little of the milk and well beaten egg yolks, then add the remaining milk and cook until fairly stiff. Take off fire and add butter and vanilla. Cool. Add about 2 sliced bananas. Pour into baked pie shell and top with meringue, made with the egg whites. A good meringue is made by beating the egg whites until dry and stiff, adding gradually 2 tablespoons sugar to the egg. Brown in moderate oven. Mrs. Earl Wynne. BOSTON CREAM PIE 1 tbsp. shortening 1% tps. salt 1% cup milk 2 eggs (well beaten) 1 cup sifted flour 1 cup sugar 1 tsp. baking powder 1 tps. vanilla Add shortening to milk, and heat over hot water. Sift flour with baking powder and salt. Beat eggs until thick and light, beating in sugar gradually. Add vanilla, then beat in hot milk gradually. Fold in flour and blend thoroughly. Pour batter into greased 9 inch cake pan. Bake in moderate oven 25 to 30 minutes. Split while warm and fill with custard cream filling. Frost with shiny chocolate frosting. Mrs. A. R. Dunning. BUTTER SCOTCH PIE 1% cups brown sugar 4 T. flour 144 cups cold water 2 egg yolks 2 T. butter Ie vanilla Mix flour, sugar and water. Cook in double boiler while mixture thickens. Stir constantly, then add butter and beaten egg yolks and cook for a more minutes. Remove from fire and add vanilla. Pour into pastry shell and cover with meringue (made of the egg whites and 4 T. sugar) and brown in the oven at a low temperature for 15 minutes. Mrs. J. G. Corey. CARAMEL PIE 2 eggs 1/3 cup sweet milk 2 cups brown sugar Y% cup butter 3 tablespoons flour 1 teaspoon vanilla Beat yolks of egg, add sugar, melted butter and milk. Stir in lightly beaten whites. Bake crust before filling, then fill and brown lightly. Cover with meringue and brown lightly. Mrs. James B. Bell. COCOANUT PIE 3 egg yolks (reserve whites 2 cups scalded milk for meringue) 14% cups grated cocoanut % cup sugar % teaspoon butter 2 tablespoons self-rising flour ‘Beat the yolks, add the sugar and the flour, stir until smooth. Pour the hot milk over the eggs and sugar mixture. Add all other ingredients, eook over hot water until thick, then pour into a baked pastry shell, cover with meringue, and cook in a slow oven about 15 minutes. Mrs. Billy Griffin. COCONUT PIE Line pie pan with pastry and bake for 1 pie. Take yolks of 2 eggs, well beaten, add gradually % cup of sugar, 1 cup milk and 1 can of dry eoconut. Cook until thick. Pour on the well-beaten whites of 2 eggs. Fill pan and brown slowly in moderate oven, 350 degrees F. Mrs. J. C. Manning. CHESS PIE 1 cup sugar 2 eggs ¥% cup butter 1 cup seedless raisins 3 scant tblsps. lemon juice Mix all together and cook over slow fire stirring constantly, until it just comes to a boil. Add 1 cup nut meats (broken) 1 teaspoon vanilla. Serve in individual crusts of pastry and top with whipped cream. Mrs. John L. Goff. CHESS PIES 1 cup brown sugar Beat together thoroughly. eee Add enough miik to make pastry and 1 tbs. butter and a few pecans. Mix well. Put in individual raw pie crust and bake 400 degrees until pies fall. Very good. Mrs. J. W. Garris. CHOCOLATE CHIFFON PIE 1 tbsp. plain gelatin 4 egg yolks Y% cup cold water 1 cup sugar 1%4 cup boiling water Y% tsp. salt 2 sq. unsweetened chocolate 1 tsp. vanilla (melted) 4 egg whites